Candied Ginger Cranberry Sauce
This cranberry sauce offers a fresh twist on a holiday classic. The combination of tart cranberries, sweet blood oranges, and the spicy warmth of candied ginger creates a flavorful and aromatic sauce. Perfect for enhancing roasted meats or as a condiment on your holiday table.
EQUIPMENT
- 1 small sauce pan
INGREDIENTS
- 1 blood orange (zested)
- 2 cups blood orange juice (about 6 oranges)
- 3 cups cranberries (fresh, or thawed if frozen)
- ½ cup water
- ¼ cup agave syrup
- ¼ cup crystallized ginger (medium diced)
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
INSTRUCTIONS
- In a small saucepan, combine the blood orange zest, juice, water, agave, and salt. Bring the mixture to a simmer over medium-high heat.
- Once simmering, add the cranberries, crystallized ginger, and cinnamon. Reduce the heat to low and maintain a gentle simmer.
- Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 12 minutes.
- Remove from heat and allow the sauce to cool slightly before serving. For future use, store in an airtight container in the refrigerator for up to 3 days.
NOTES
- Serve the sauce warm or chilled.
- This sauce pairs beautifully with roasted meats, especially turkey, ham, or pork.
- Great as a condiment on sandwiches, a base for holiday inspired cocktails, and desserts.
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!
